Hyperimmunised bovine milk and whey: Influence of pH and enzymatic treatments on the antigen-binding capacity of immunoglobulin G

dc.contributor.author	Dugnol Menéndez, Julia
dc.contributor.author	Riera Rodríguez, Francisco Amador
dc.date.accessioned	2016-06-21T11:37:24Z
dc.date.available	2016-06-21T11:37:24Z
dc.date.issued	2016
dc.identifier.citation	Journal of the Science of Food and Agriculture, 96(5), p. 1814-1820 (2016); doi:10.1002/jsfa.7291
dc.identifier.issn	0022-5142
dc.identifier.uri	http://hdl.handle.net/10651/37955
dc.format.extent	p. 1814-1820
dc.language.iso	eng
dc.relation.ispartof	Journal of the Science of Food and Agriculture
dc.rights	©,
dc.source	Scopus
dc.source.uri	https://www.scopus.com/inward/record.uri?eid=2-s2.0-84959519276&partnerID=40&md5=0b24bfd1b50c6a4d695f9686ab0cc736
dc.title	Hyperimmunised bovine milk and whey: Influence of pH and enzymatic treatments on the antigen-binding capacity of immunoglobulin G
dc.type	journal article
dc.identifier.doi	10.1002/jsfa.7291
dc.relation.publisherversion	http://dx.doi.org/10.1002/jsfa.7291

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